1. Heat the oil in a large saucepan over medium high heat and sauté the carrots and onions until the onions are translucent, about 5 minutes.

2. Add the garlic and continue to sauté until the carrots are softened, about 5 more minutes. Add small amounts of vegetable stock if the mixture gets too dry.

3. Add the vegetable stock, soy milk, salt, white pepper and ginger. Reduce the heat to low and simmer for 20 more minutes. Puree the soup in a blender. Serve hot or cold, garnished with a sprinkle of cheese.